November 30, 2011

Asian Coconut Chicken Soup

My mom passed along this very unique and delicious soup recipe. Matt and I absolutely loved it--a complex mix of sweet and spicy. And of course, what better time of year to enjoy bowls of piping hot soup than the chilly winter months?Asian Coconut Chicken Soup

{the little pink tupperware contains my chili paste}

Ingredients:1 can lite coconut milk1 can chicken broth1 pkg ramen noodles, broken up {do not use the ramen spice packet, just the noodles}1 small can of chicken, shredded2 tsp. chili paste1 tsp. coconut extract2-3 packets of sweetener1 tsp. garlic powder2 tsp. ground ginger1/2 Tbsp. lime juice1/4 tsp. kosher salt2 green onions, thinly sliced3 Tbsp. chopped cilantro**My mom also shared her trick of using cilantro paste. For a recipe like this, the paste works just the same and I find it more economical, as I don't have lots of leftover fresh cilantro that didn't get used.Instructions:Bring chicken broth and coconut milk to a boil in a medium saucepan. Add the ramen noodles and cook 5 minutes. Add remaining ingredients {except the cilantro}. Reduce heat to a simmer; cook 15 minutes. Add cilantro. Adjust seasonings if needed.Serve and enjoy!

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